Tuscan Chicken and Shrimp Stuffed Shells

Cut chicken thighs into small, bite-sized pieces. In a bowl, toss with caramelized onion butter seasoning, all-purpose seasoned salt, Creole seasoning, basil blend, paprika, crushed red pepper, parsley flakes, and oil from sun-dried tomatoes.

In a large skillet over medium-high heat, melt the Cajun butter. Add the seasoned chicken and cook until browned and cooked through.

Remove the cooked chicken from the skillet and place it in a large mixing bowl. Set aside.

Bring a large pot of water to a boil. Add the chicken bouillon cube and the jumbo shells. Cook according to package directions until al dente. Drain and set aside.

Season the shrimp with the same blend of spices used for the chicken. Add the shrimp to the same skillet and cook for 2-3 minutes until pink and opaque.

Add the cooked shrimp and any pan juices to the bowl with the chicken.

Shred the mozzarella, pepper jack, and Monterey Jack cheeses and toss together to combine.

Add about a cup of the shredded cheese blend to the chicken and shrimp mixture. Toss to combine.

To make the sauce, melt the unsalted butter in the same skillet over medium heat. Add the diced onion and sauté until softened.

Add the chopped sun-dried tomatoes and cook for another minute.

Add the fresh spinach and cook, stirring, until it has wilted completely.

Stir in the roasted garlic paste and garlic & herb paste.

Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.

Reduce heat to low and pour in the heavy whipping cream. Bring to a gentle simmer.

Whisk in the garlic & herb cream cheese until smooth.

Gradually stir in about half of the remaining shredded cheese blend until the sauce is melted, smooth, and thickened. Keep the heat on low to prevent the sauce from breaking.

Carefully stuff each cooked pasta shell with the chicken and shrimp filling.

Spread a thin layer of the Tuscan cream sauce on the bottom of a 9x13 inch baking dish.

Arrange the stuffed shells in the baking dish.

Pour the remaining sauce evenly over the top of the shells.

Sprinkle the rest of the shredded cheese blend over the sauce, followed by a sprinkle of dried basil blend.

Bake at 350°F (175°C) for about 15 minutes, or until heated through.

Turn the oven to broil and cook for an additional 2-3 minutes, watching carefully, until the cheese is golden brown and bubbly.

Let the dish rest for a few minutes before serving.